Recipe for Ricotta and Nutmeg Dumplings with Gorgonzola Sauce 
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Yield:
6 servings
Ingredients:
Amount Ingredient
400 gm Ricotta cheese
2 tbl Freshly grated Parmesan cheese
3 x Egg yokes
1 tbl Semolina
A good pinch of freshly grated nutmeg
Salt and pepper
15 gm Butter
2 tbl Double cream
100 gm Gorgonzola cheese
Instructions:
Instructions: Mash the ricotta in a bowl with the Parmesan cheese, egg yolks, semolina, nutmeg, salt and pepper and mix well.

On a lightly oiled surface roll the paste into thin rolls about 1 cm (1/2 inch) in diameter, then cut with a sharp knife into balls or pieces about 2 cm (3/4 inch) long.

Melt the butter with the cream in a saucepan. Add the gorgonzola cheese and cook over a very low heat, crushing and stirring the cheese until you have a well-blended sauce.

Lower the dumplings one at a time on a slotted spoon into boiling water and let them simmer for about 2 minutes or until they rise to the surface.

Serve hot with the sauce and sprinkled with parsley.

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